Feijoa Blossom-Rhubarb Wine

• 1 qt loosely packed feijoa flowers
• 3-4 lbs rhubarb
• 2-3/4 lb finely granulated sugar
• 7 pts water
• 1/8 tsp tannin
• 1 tsp acid blend
• 1 tsp pectic enzyme
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• Sauterne or Hock wine yeast

Wash flowers and add to 1 quart water in 2-qt pan, covered, on medium heat. Bring to boil, reduce heat and simmer 15 minutes. Meanwhile, wash rhubarb and cut into 1/2-inch lengths. In primary, crush rhubarb with a piece of sterilized of hardwood (the end of a baseball bat is perfect). Strain off flowers and add hot flower-water to primary. Dissolve crushed Campden tablet in remaining cold water and pour over rhubarb. Cover primary and let set for three days, stirring daily. Strain through a nylon straining bag and squeeze as much liquid as possible from the pulp. Discard pulp and return liquor to primary. Stir in all remaining ingredients and activated yeast, making sure the sugar dissolves completely. Cover and set aside overnight. Transfer to secondary and fit airlock, but to allow for foaming during fermentation hold back a pint or so in a small bottle plugged with cotton. When ferment settles down (5-7 days), top up with reserved liquor and refit airlock. Set aside in cool place until wine begins to clear. Rack, refit airlock and top up. Allow at least another two months, making sure fermentation has ceased, and rack again. If possible, cold stabilize wine for 30 days. If you can’t cold stabilize, at least allow the wine the additional 30 days. Rack into bottles and enjoy. [Author’s own recipe.]